Meats play an important role in the daily menu. They also constitute a major expenditure in the food budget; therefore, it is essential that considerable care be given to purchasing, handling, storing, and cooking.
Select a reliable meat supplier, one who will help you learn the "tricks and terms of the trade" and determine the best buys for the meat dollar.
Be specific in ordering. State the grade of meat desired-good or choice grades of fabricated and portion-ready cut meats are usually the best buys. State the size and weight of portion-cut meats, the size of stew meats, and the cuts from which they are to be fabricated. State the percentage of fat desired in ground meat-usually 18 to 20 percent will give an acceptable yield.
In figuring costs, keep in mind that costs per serving are more important than costs per pound.
A good, reliable scale is an essential piece of kitchen equipment. Be sure to weigh meats when received (and before signing the delivery receipt) to ascertain that what was ordered, was received. Mistakes can happen!
Store meats properly. Place fresh meats, loosely wrapped, on trays in the coldest part of the refrigerator and use within 2 days.
Frozen meat should be wrapped in moisture/vaporproof wrap and stored, labeled, and dated in the freezer at 0°F. or below. Use as soon as possible.
Cured meats, cured and smoked meats, and sausages should be stored in their original wrappers in the refrigerator and used as soon after purchasing as possible. Store canned meats as the label directs.
Freezing smoked or cured meats is not recommended. If freezing is necessary, it should be for a very short period of time, as flavor changes can occur.
Ground meats and variety meats (liver, kidneys, heart) are extremely perishable. Keep refrigerated until ready to cook. Unless frozen, use within 2 days.
Cook meats at a low temperature to retain moisture and obtain the best yield.
Frozen meats may be cooked unthawed or after being defrosted in their original wrapper in the refrigerator.Cooking roasts unthawed will increase cooking time 30 to 50 percent, depending on thickness.
Leftover cooked meats should be cooled quickly, boned if desired, covered or wrapped, labeled, dated, and then refrigerated. Leave the meat in as large pieces as possible to lessen the danger of bacterial contamination and spoilage. Do not cut up or grind meats until ready for use. Leftover cooked meats should be used within 2 days.
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Select a reliable meat supplier, one who will help you learn the "tricks and terms of the trade" and determine the best buys for the meat dollar.
Be specific in ordering. State the grade of meat desired-good or choice grades of fabricated and portion-ready cut meats are usually the best buys. State the size and weight of portion-cut meats, the size of stew meats, and the cuts from which they are to be fabricated. State the percentage of fat desired in ground meat-usually 18 to 20 percent will give an acceptable yield.
In figuring costs, keep in mind that costs per serving are more important than costs per pound.
A good, reliable scale is an essential piece of kitchen equipment. Be sure to weigh meats when received (and before signing the delivery receipt) to ascertain that what was ordered, was received. Mistakes can happen!
Store meats properly. Place fresh meats, loosely wrapped, on trays in the coldest part of the refrigerator and use within 2 days.
Frozen meat should be wrapped in moisture/vaporproof wrap and stored, labeled, and dated in the freezer at 0°F. or below. Use as soon as possible.
Cured meats, cured and smoked meats, and sausages should be stored in their original wrappers in the refrigerator and used as soon after purchasing as possible. Store canned meats as the label directs.
Freezing smoked or cured meats is not recommended. If freezing is necessary, it should be for a very short period of time, as flavor changes can occur.
Ground meats and variety meats (liver, kidneys, heart) are extremely perishable. Keep refrigerated until ready to cook. Unless frozen, use within 2 days.
Cook meats at a low temperature to retain moisture and obtain the best yield.
Frozen meats may be cooked unthawed or after being defrosted in their original wrapper in the refrigerator.Cooking roasts unthawed will increase cooking time 30 to 50 percent, depending on thickness.
Leftover cooked meats should be cooled quickly, boned if desired, covered or wrapped, labeled, dated, and then refrigerated. Leave the meat in as large pieces as possible to lessen the danger of bacterial contamination and spoilage. Do not cut up or grind meats until ready for use. Leftover cooked meats should be used within 2 days.
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